This recipe is almost identical to the one I have been using for years. With one exception. Actually, two. I never use brandy or wine. Mostly because I never seem to have it on hand when I need it. I just use water. The biggest difference is that I have gone back to using 1 lb of lard, which is the "most" traditional. In an attempt to ameliorate bad fat impact, I had tried margarine (both regular and diet), butter, crisco and butter flavored crisco. They just don't have the result that lard gives. It is a firm, crumbly cookie - not crisp or "chewy" - much like a Pecan Sandie in texture.
I roll the dough out and use a bottle lid to cut bite size cookies so I always end up with waaaay more than 3 dozen cookies. I gave up years ago using fancy cuts since the star or angel or whatever always got misshapen in transferring it to the cookie sheet. I press the rounds into a cinnamon sugar mixture and then lay them on a cookie sheet. Keep in mind that humidity levels can affect the amount of liquid you need. When I got my recipe over 60 years ago, it said "1/4 C, more or less as needed, of brandy" so I already knew to adjust liquid levels as needed. Pat Quinto Kemm Mann
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This recipe is almost identical to the one I have been using for years. With one exception. ...